Twice Baked Potatoes

Ingredients:

1 head garlic

1 tsp oil

4 large baking potatoes

1 cup sour cream

1/2 lb velveeta

1/4 cup parmesean

4 slices bacon, crumbled

Directions:

1. Preheat oven to 400 degrees. Put potatoes on a cookie sheet and poke holes in them to vent. Rub skins with oil. Cut top off garlic, drizzle with oil and wrap loosely with foil. Bake potatoes and garlic for 1 hour.

2. Reduce oven to 350 degrees. Cut small slice off both ends of potatoes and cut crosswise in half to stand up. Scoop out centers.

3. Mash potatoes with garlic squeezed out of the paper shell. Add sour cream, 3/4 of the Velveeta and Parmesan and beat until fluffy.

4. Fill potato shells and bake for 30 minutes.

5. Top with remaining Velveeta and bake 5 minutes, until melted. Sprinkle with bacon and serve.